Gluten Free Chunky Monkey Muffins

My, oh my, these just got better.  Last night when making these with my lovely daughter we mistakenly used 2/3 cup coconut flour instead of 1/2 cup.  Since I normally use only 5 eggs, instead of the called for 6, we added the extra egg and about 2 tablespoons of frozen orange juice (for added moisture). The coconut flakes were omitted.  Instead we used 1/3 cup cocoa powder and some cocoa nibs plus black walnuts.  They were wonderful.  They just don’t last long!

Thes are soooo good!! I will fix these over and over again!! No substitution and they were perfect! Don’t wait…fix them today!

so good… a definite keeper! i did substitute coconut sugar for the honey though.

These have a wonderful flavor and texture.  I doubled the recipe, but kept the amount of honey the same, since I figured the bananas were sweet enough.  I was right.:-)  I wish I would have used my macaroon coconut, because the shreds I used were a bit large, and made for more chewing than I would have liked.  I used chopped hazelnuts instead of pecans since that’s what I had.  Very delicious!  I used muffin liners instead of greasing my pans, and that did not work very well.  They stuck.  I will definitely grease the pans next time.  Great recipe!  Thanks!

Wow!  These are BY FAR the best coconut flour muffins I’ve ever made!  My husband hates coconut flour- and he loved these!  Thank you! They’re so moist!

Great flavor and texture!  Definetly a recipe to keep.  Next time I will omit chocolate and use less honey.  I also think it would work well to replace the banana for applesauce or pumpkin, add spices and have a new variety.

As always with TT recipes, this is AMAZING!  Not too sweet, perfect!  I like the chunkies.  Super delish!

Great recipe! Dee-licious! The texture was light and moist…just perfect. 
I baked mine in a cake pan and cut it into bars, instead of making muffins. And next time I think I’ll even leave out the chocolate chips.

Tamara, I’m new to baking with coconut flour, but my understanding is that it is far drier than wheat flour and needs more eggs to reach the consistency that it would have with wheat flour.  I haven’t tried this recipe, but am going to use it as a base for carrot raisin muffins and if I think to do so I will leave a comment as to how they turned out.

I haven’t tried this recipe yet but I am grateful for those who written in to say how they taste. I will now try it. Thank you.

I see you recommend using either coconut oil or palm shortening in this.  Are these generally able to be used interchangeably?  I’ve not tried the palm shortening before & now, after converting all my recipes to my beloved coconut oil, have found I’m allergic to coconut – so sad.  Can I easily / equally just sub palm shortening without noticing a difference in taste or texture (or in any other way)?  In hot as well as cold applications?  Thanks for any help you can offer!  Blessings, Jill

i honestly never thought of cooking with this thanks for opening my eyes ive always used for cosmetics and home remedies